Cucina di Vincenzo Menu

Extra virgin olive oil, aged balsamic vinegar

Crispy fried fresh calamari and king prawns with garlic and lemon mayonnaise

Thinly sliced rare fillet of beef, rocket, aged parmesan shavings, toasted walnuts, balsamic, truffle oil

Fried goats cheese, Parma ham, rocket, truffle honey, sun blushed tomatoes

Fried saffron risotto balls filled with lightly smoked scamorza cheese, spicy arrabbiata sauce

Beef meatballs in a rich slow cooked tomato sauce, artisan toast

Pan fried scallops, field mushrooms, white wine, fresh chilli, garlic, artisan toast

Creamy burrata cheese, basil pesto, confit cherry tomatoes, toasted artisan bread

Artisan toast, cherry tomatoes, garlic, basil, oregano, extra virgin olive oil (add Burrata – 4)

White crab and king prawn fishcakes, house tartare sauce

Scallops, prawns, monkfish, cherry tomatoes, garlic, brandy

Fresh egg pasta ravioli filled with lobster, cherry tomatoes, prawns, white wine, cream

Fresh egg pasta, scallops, prawns, calamari, chilli, garlic, tomato, Amalfi lemon panko breadcrumb

Italian fennel sausage, spicy Calabrian ‘nduja, pomodoro sauce, pecorino Romano cheese

Cherry tomatoes, garlic, basil, extra virgin olive oil (add Burrata – 4)

Crispy smoked pancetta, egg yolk, Pecorino Romano cheese, black pepper, dash of cream

Fresh egg pasta sheets, oven baked with bechamel and Bolognese sauce, mozzarella, parmesan

(500gm for 2 guests carved at the table) Classic centre cut fillet of beef, served with chilli & garlic tenderstem broccoli, truffle fries, chargrilled beef tomato, rocket & parmesan, peppercorn sauce

Crispy panko crumbed chicken fillet, pan fried in butter, olive oil, garlic & rosemary, rocket and parmesan (add spaghetti pomodoro – 4)

200 day grain finished Black Angus beef, chargrilled, broccoli, peppercorn sauce

9oz fillet of beef, Argentinean red prawns, peas and pancetta, garlic butter

Veal escalope, porcini cream sauce, green beans

Pan fried lemon sole, caper, white wine, lemon butter sauce, tenderstem broccoli

Mixed platter of Seabass fillets, grilled calamari, king scallop gratinate, samphire

Classic chicken Caesar salad, baby gem lettuce, warm chargrilled chicken breast, crunchy croutons, Caesar dressing & parmesan shavings

chilli, garlic & olive oil

Rosemary & parmesan

chilli, garlic & olive oil

Savoiardi biscuits, mascarpone cream cheese, espresso coffee, Amaretto liqueur

Warm, rich and gooey with vanilla ice cream

Deli lockdown favourite with vanilla ice cream… say no more for those in the know!

Vanilla ice cream, espresso coffee, Amaretto liqueur

Shells of fried pastry, filled with a creamy sweet ricotta cheese, dipped in pistachio nuts

Why not have one of these with your coffee, (ask your server for todays’ filling)

(Piedmont) (100% Moscato). Wonderful sweet wine to be enjoyed as an aperitivo or with dessert. Brilliant straw yellow, animated by fine, persistent bubbles. Intense and aromatic with fruity notes reminiscent of apricots and linden blossom. Sweet, gentle, good acidity with a fresh and persistent aftertaste.

(Marche) (100% Verdicchio). This stunning Passito is dedicated to Stefanos mother Lina. Overripened Verdicchio grapes are pressed and fermented in steel before spending time being refined and finished in wood casks. Scents of tropical fruit and spices on the nose with a rich, deep, sweet and rounded alcoholic viscosity.

(Umbria) (Sauvignon Blanc, Grechetto, Traminer, Semillon, Riesling). Niccolò Antinori bought the fourteenth-century Castello della Sala in 1940, to provide a source of white wines to match the excellence of his Tuscan reds. Light whole-bunch pressing of the grapes are followed by fermentation for eighteen days at 17C. The wine is then transferred to French oak barrels where it is aged for six months before blending and bottling. Rich and complex aromas are followed on the palate by ripe citrus fruits with hints of honeysuckle and spice.

43% – (Piedmont). This grappa made from the Nebbiolo grape is aged on wood and is overwhelming with great personality. Splendid concert of sensations in which the mature fruit (blackcurrant, apricot, marasca cherries), cocoa and the vanilla stand out.

43% – (Piedmont). A fine grappa, aged in casks of single malt Scotch whisky, from the ancient and finest Scottish distilleries of Lagavulin, Caol Ila and Mortlach.

40% – (Veneto) (100% Vespaiolo). A young grappa, very smooth with its aroma of sweet raisins, prunes, apricots and dried figs.

40% – (Veneto) (Grape must of Tenuta San Guido, Bolgheri, Tuscany). Majestic like the famous avenues of cypresses of Bolgheri in Tuscany. Aged in oak barrels where the world-famous wine Sassicaia was refined. Its aroma recalls a basket of toasted hazelnuts, peanuts and dark chocolate.

42% – (Sardinia) (Cannonau, Carignano, Bovale Sardo, Malvasia Nera). Distilled from the grape must of the mighty cult wine Turriga, featured in our cellar selection. Very light flowery nose, aromatic, soft and persistent on the palate. The lack of aging in wood, allows the grapes to shine.